EGG QUALITY CHARACTERISTIC OF LAYING HENS FED DRIED GARLIC (ALLIUM SATIVUM) IN DIET
J. R. Leke1*, E. Wantasen1, F. N. Sompie1,F.H. Elly1 and R. Siahaan2
1Animal Husbandry Faculty, Sam Ratulangi University
2Biology Department, Faculty of Mathematics and Natural Sciences, Sam Ratulangi University
Abstract
The research purpose was to determine the egg quality characteristic of laying hens fed hens dried garlic (allium sativum) in diet. The research method was used completely random design with five treatments and five replicates. The materials used for this research were 100 laying hens.The treatments used for research were dietary with R0 = 100 % based diet (BD); R1= 98% based diet (BD) + 2% garlic meal (GM); R2= 96 % based diet (BD) + 4 % GM, R3 = 94% based diet (BD) + 6% GM, R4 = 92% based diet (BD) + 8% GM. The study was conducted over a period of eight (8) weeks. Data were collected on eggs quality, egg weight, egg shell weight, egg shell thi egg shell weight, but egg weight , albumen weight and egg shell thickness significant. The data analysis of variance (ANOVA) and continued by Duncan-s multiple range test. The results showed that using the yolk weight, egg shell weight has significant different ( P 0.05) on egg weight, albumen weight and egg shell thickness significantly different ( P 0.01). It can be concluded that garlic meal can be used as an alternative feedstuff in laying hen diets at inclusion level up to 8% without negative effects on egg quality characteristis.
Keywords: Dried garlic, Egg quality, Laying hens
Topic: Feeds, feeding, and animal nutrition